Summer risotto

Name: Summer risotto
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: Carnaroli rice 1.4 cups; Yellow peppers 1.7 cups; Arugula 3 ½ cups; Red onions ½; Vegetable broth 4 ¼ cups; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Salted ricotta cheese sheep 1 oz; Extra virgin olive oil 2 tbsp

it br es de fr

404

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 404
Carbohydrates g 66
of which sugars g 4.5
Protein g 7.3
Fats g 12.3
of which saturated fat g 2.39
Fiber g 2
Cholesterol mg 4
Sodium mg 850

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 10 min
Serving: 4
Cost: Average

PRESENTATION

Summer risotto is really a gem from Northern Italy. It perfectly captures the core of the season with its light and refreshing flavors. And here's the deal: it skips the traditional butter finish, known as mantecatura, for a more waist-friendly option. Ideal, right? Especially on those hot days when everyone’s mindful of the famous “prova costume.” The combo of slightly bitter arugula and sweet peppers? Seriously good. It offers a contrast, both in color and a touch of sweetness with each bite.

In Northern Italy, you know, folks love switching things up with whatever fresh produce is available. Like zucchini or eggplant—pretty much anything that’s fresh—creating a versatile summer vegetable risotto. Rice is a staple here, so these seasonal risotto recipes are super popular when markets are brimming with fresh veggies.

Who says risotto is just for cold weather? I mean, come on. This easy risotto recipe uses local summer produce to keep everything crisp and tender, offering a lighter meal without sacrificing flavor. Trying out variations like a quick zucchini risotto or even a corn version ensures everyone at the table stays happy. Plus, it’s a sneaky way to get more greens into your diet, especially for picky eaters.

The dish’s lightness? It comes from focusing on vegetables instead of fats, resulting in a light risotto that satisfies without weighing you down. Whether serving it for a family dinner or when friends pop over, nobody will miss the butter. Whether your guests grew up with classic risotto or have only tasted it in restaurants, they’ll be amazed at how moist and colorful this dish can be without being heavy. It's perfect for a sunny day—really really is. Enjoying this summer risotto makes you appreciate the adaptability and deliciousness of Northern Italian cuisine. It proves that risotto is a dish for all seasons. Honestly.

INGREDIENTS

404

Calories per serving

Carnaroli rice 1.4 cups (280 g)

Yellow peppers 1.7 cups (260 g)

Arugula 3 ½ cups (70 g)

Red onions ½

Vegetable broth 4 ¼ cups (1 l)

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For Creaming: Salted ricotta cheese 1 oz (30 g) - sheep; Extra virgin olive oil 2 tbsp (30 g)

Preparation

How to prepare Summer risotto

To prepare the summer risotto, first, prepare the Vegetable broth, then proceed with cooking the bell peppers: after washing and drying them, place them on a baking sheet lined with parchment paper 1 and cook them for 40 minutes in a hot oven at 464°F or until they are cooked and charred on the outside 2. Put them in a bowl, cover with plastic wrap, and let them cool 3.

Once the bell peppers have cooled, remove the outer skin and seeds 4, then slice them into strips 0.4 inches wide 5 and then into pieces 1.2-1.6 inches long 6.

Collect the cooking liquid because it will be needed later 7. Before proceeding to cook the rice, grate the salted sheep ricotta using a coarse grater 8. Finally, clean and chop the red onion 9.

Now you can take care of the rice: place a saucepan on the stove and heat the oil over low heat, then add the onion and let it stew for 2-3 minutes 10. Add the rice and toast it for 4-5 minutes, stirring frequently to avoid burning 11. Deglaze with the bell pepper water 12.

And immediately after, add 2-3 ladles of warm vegetable broth 13. Continue cooking, seasoning with salt and adding more vegetable broth as needed. When the risotto is halfway cooked, tear the arugula by hand 14 and add it to the pot 15.

When there are 4-5 minutes left in the cooking time, add two-thirds of the bell peppers 16, then turn off the heat and cream the risotto with the grated salted ricotta 17 and 2 tablespoons of oil 18.

Season with pepper 19, stir, and adjust the consistency by adding more broth as needed 20. Plate your summer risotto and garnish with the remaining bell peppers 21!

Storage

It is recommended to consume the summer risotto immediately as it may lose its consistency. However, if desired, you can store it in the refrigerator for one day in a sealed container.
Freezing is not recommended.

Advice

Make your summer risotto more flavorful by adding fresh-tasting herbs like marjoram or thyme. For a crunchy note, simply add some toasted almond slivers.

For the translation of some texts, artificial intelligence tools may have been used.